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Delightful Rhubarb Muffins (or Bread)

This recipe comes from my sweet friend, Trista.  I modified it to add the lemon juice/zest, cinnamon, and crumb topping, so if you do not have those ingredients on hand, know that it will still taste great! I like to eat these hot out of the oven with a little butter and a cold glass of milk.  Enjoy! 

Ingredients:

  • 1 c. brown sugar
  • 1 egg
  • 1 c. buttermilk  (or substitute 1 T. lemon juice with enough milk to make 1 cup.)
  • ½ c. vegetable/canola oil
  • 2 t. pure vanilla extract
  • 1 ½ c. rhubarb, finely diced
  • If desired, add the juice and zest of one lemon (YUM!)

1. Mix well, then add:

  • 2 ½ c. flour
  • 1 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1 1/2 tsp cinnamon

2. Pour into greased or paper-lined muffin tins (or mini-loaf pan; mine makes 4 mini-loaves).

  • If desired, top with a oatmeal-crumb topping:
    • 1/2 c flour
    • 1/2 c brown sugar
    • 1/3 c oats
    • 1/4 c softened butter
    • Combine with your hands (or a fork) until it resembles little pebbles; I press the mixture together, then let it crumble it/fall through my fingers, repeating this process for about 3 minutes or so.  

3. Bake at 350F for 20 minutes (for muffins) or ~45 minutes (for the mini-loaves) or until a toothpick inserted into the center comes out clean.  Wonderful as is, or add a little smear of softened butter.  


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